India is known for its diversified culture and tradition which can be well understood from the wide variety of cuisines that the rich land of India offers.Although spicy,Indian cuisine have got great reputation all over the globe.
This is an honest try to show case some of the popular,traditional and ethnic Indian dishes.The motto is simple- Cooking made easy to all beginners.
Let life choose its own spice!!!

Navaratan korma- the meaning is, a curry made with 9 gems.It is really a very special kind of Indian mixed vegetable curry which is simply delicious.I would not consider the cooking procedure to be that easy,however I have tried my best to present it in the easiest possible way.

Serves-4-5

Ingredients:

1.Potatoes- 2 medium size ( ½ inch cubes)

2.Carrots- 2 medium size ( ½ inch cube)

3.Makhana (Lotus seeds)- 1 cup

4.French Beans- 6-8 ( 1 inch pieces)

5.Cauliflower- 6-7 florets

6.Green peas – ½ cup

7.Paneer (Cottage cheese)- 1 ½ cups (½ inch cubes)

8.Cashewnuts (Kaju)- ¾ cup

9.Raisins( Kismis)- 2-3 tbsp

10.Fresh cream- ½ cup

11.Boiled tomato Puree- 1 cup

Note: Boil the tomato till partial soft.Cool it.Take off the skin .Cut it and remove the seeds.Blend it to make the puree.

Thursday, August 23, 2012

"Bangalir Pran Mache Bhate"- It is a famous saying,which is almost synonymous with the Bengali culture.It means Bengalis live on fish and rice.The heart of Bengalis- almost carry and protect the love for this healthy source of protein.It gives me immense pleasure to showcase a very popular recipe with easily available spices in every Bengalis kitchen.'Charaa/Pona Macher Jhaal'(Baby Rohu/Katla curry in mustard sauce)-is one of my favorites,which is loved by millions of Bengalis all across the globe.

Serves:3

Ingredients:

1.Pona Mach(Baby Rohu/Katla fish)-3 pieces(whole)

2.Black Mustard Seeds-3 tsp

3.Poppy Seeds (Posto)-3 tsp

4.Kalonji/KaloJira (black caraway seeds)- 2 pinches

5.Garlic-2-3 cloves

6.Green chilies-3-4 slit

7.Turmeric Powder- ½ tsp

8.Salt

9.Mustard Oil

Process:

1.Wash the fishes and drain well.Add salt and turmeric powder and keep aside.

2.Heat mustard oil in a deep frying pan or a Kadhai and deep fry the fishes till the colour changes to golden brown on both the sides.

3.Keep them aside.

4.Now we will prepare the 'masala' paste for the gravy/sauce.

5.Take a mixer/grinder bowl,add black mustard seeds,poppy seeds,1 green chili,garlic,and sufficient water to make a smooth and even paste.

Tuesday, August 21, 2012

Hilsa- commonly known, as Ilish in Bengal andis the most popular and favorite fish
amongst the Bengali's.The ever so growing popularity of Ilish has made itself
another synonym for the rich Bengali Culture.

Primarily Ilish grows in sea. During the monsoon it comes to
Ganga and Padma to lay eggs.Ilish becomes most tasty during this period when it
makes the two rivers-Ganga and Padma its home. An Ilish from sea does not taste
that good.

This year the ever so rising cost has made Bengalis upset as
we have not been able to have it on a regular basis.

The taste of an Ilish has an ever so deep connection
with monsoon. Today, I am ecstatic as its been drizzling all day long and I am
preparing 'Bhapa Ilish'-one of my favorites.

Serves-2-3

Ingredients:

1.Ilish (Hilsa fish)- 5 pieces (washed and drained)

2.Turmeric powder- 1 tsp

3.Black mustard seeds- 2 heaped tsp

4.Yellow mustard seeds- 3 heaped tsp

5.Green chilies- 2-3

6.Salt

7.Mustard Oil- 5 tbsp

Process:

1.Take a mixer-grinder bowl and add black and yellow mustard
seeds, 1 green chili sufficient water to make it a smooth paste.

2.Take a strainer(tea strainer) and strain the mustard
paste. By doing this we are removing the outer skin of the mustard, which got
blended as well.

3.Take a bowl,add the Ilish ,salt and turmeric powder.Mix
well and keep it aside for 10-15 mins.

4.Add the mustard paste,3 slit green chilies, and mustard
oil. Coat the mixture well on the fishes.

5.Take a panand add
water to its half.

6.Take a steel container and keep the marinated
fishes. Please refrain from arranging any fish on top of another.

7. Close the steel container with its lid, and place it on
the pan and place a heavy weight over it. Make sure it is at least half
submerged.

8.Cook it on high flame for about 5 min and then on low heat
for another 25-30 mins.

9.Add water so that it does not dries out.

10. The pieces of Ilish would be very delicate, be extra
cautious while taking them out and serving so that the fish does not break.

Sunday, August 19, 2012

In my early days I used to hate- Jhinge (Ridge Gourd).Being a Bong my love for Posto(poppy seed)has always been in the top of the list.I have even met only hundreds of people who hate Jhinge(Ridge Gourd).

I must tell you the combination of poppy seed paste,fried onion,ridge gourd taste very good.Cooking some of the selected vegetable with poppy seed paste - is a unique combination and quite an obsession to most of the Bengali's.

Serves-2-3

Ingredients

1.Poppy seed paste-1 cup

Soak the poppy seeds in warm water for 15-20 mins.Strain it and blend it with adding 2 green chillies to make a smooth paste.

Thursday, August 16, 2012

Last weekend I was thinking to prepare a unique,uncommon yet simple Bengali fish curry so that I can share with my readers.This got confirmed when I received a request from one of my closest friends, in Singapore,who is dying to taste something Bengali.My dear friend- this is for you.

Serves- 3

Ingredients:

1.Rohu / Katla Fish-300 gm (medium pieces)

2.Tomato- 4 medium

Boil the tomatoes for 5 minutes. Cool them down,
peel off the outer skin and blend it into a smooth paste.

3.Onion-2 medium size
(chopped)

4.Green chili-2

5.Ginger paste- 1 tsp

6.Garlic paste- 2 tsp

7.Cumin seeds-1 tsp

8.Cinnamon- 1 stick (1
inch long)

9.Green cardamom- 4

10.Sugar- ¼ tsp (Just a
little bit)

10.Oil

11.Fresh chopped coriander leaves (cilantro)- 5 tbsp
or more if you like.

Process:

1.Wash the fish, drain and pat dry using a piece
of cloth or tissue paper.

Friday, August 10, 2012

This is for the very first time I have come up with a chicken recipe that is oil free.I always wanted to share oil free Indian cooking.I tried this one last week when uncle visited our place.He doesn't prefer oily food and wanted me to prepare something oil-free.I prepared the chicken and he simply loved it.

I thought of sharing it with you all.

Serves:3-4

Ingredients:

1.Chicken-500 gm (small pieces)

2. Ginger garlic paste-1 tsp

3.Tomato- 3 (chopped)

4.Green capsicum- 1 small-medium size(diced)

5.Onion - 3 (sliced)

6.Green chili- 1,chopped fine

7.Black pepper powder(crushed fresh)- 1 tsp

8.White pepper powder- 1/4 tsp

9.Lemon juice- 2 tbsp

10.Honey- 2 tbsp

11.Green cardamom-1

12.Cinnamon- 1 inch stick,1

Process:

1.Wash ,drain and pat dry the chicken.

2.Add lemon juice,honey ,ginger garlic paste.

3.Keep it inside a refrigerator for 1 hour.

4.Boil 4 cups of water in a pan.Add the chicken,chopped tomatoes,onions,green chili,salt,cardamom and cinnamon.

5.Cook it till 90% of water dries out.Take out the cardamom and the cinnamon stick.

6.Add the diced capsicum,black and white pepper powder.Cook till the chicken is done and water dries out forming a gravy.

Wednesday, August 8, 2012

Want to try something new with mutton- Its time for Methi Mutton with fresh cream.I have come up with this kind of mutton curry which should be new to your taste-buds and should create a league of its own.It is an honest effort.Need your comments and suggestions.

Monday, August 6, 2012

Polao- A Bengali fried rice,made with Gobindo Bhog rice is quite different in taste,aroma from other fried rice recipes.

The Gobindo Bhog rice has a lovely aroma.It is grown only in West Bengal and available mostly here.It is same as what Basmati Rice is to North India.The rice is smaller than the Basmati type,however is more aromatic.

Saturday, August 4, 2012

Pakoras-be it Veg or Non-Veg,doesn’t really
matter to Indians.It is one of the most favourite snack in India.Perfect for a
rainy day in monsoon,or for an evening cocktail party,or for a traditional
Indian tea party- pakoras have won the hearts of a billion Indians in India and
all over the globe.

Serves-4-5

Ingredients:

1.Onions – 2 medium,
chopped

2.Cabbage- Chopped, 1 cup

3.Carrot-1, Chopped

4.Green Chillies-2 to 3,
finely chopped.

5.Beans- Chopped, ½ cup

6.Cauliflower-Very small
dices, 1 cup

7.Gram Flour + Corn
flour- 1 cup (even proportion)

8.Eggs – 2 beaten (can be
altered with 1 pinch of baking powder)

9.Salt to taste

10.Oil to deep fry

11.Chat Masala

Process:

1.Take a bowl,all vegetables,the flour mixture,salt.

2.Mix well.Add the beaten eggs and mix evenly all throughout.Beat well using the hand.

3.Heat oil in a shallow pan.

Tips: To
check if the oil is ready, put one drop of batter in oil. The batter
should come up but not change color right away.

4.Make small balls (pakora size) and release them one-by-one into the oil till they are fried golden-brown.

Tips:
Whenever frying any pakoras,controlling the heat is crucial for the
pakoras to get evenly fried.The oil should be heated first and on
releasing all the pakoras,lower down the flame(simmer) till the inside
of the pakoras get cooked.Again increase the heat,till they become
golden brown and crispier.

Onion Pakora(Peyaji- in Bengali),is famous and frequent as Bengalis evening snacks.This is probably the'onion recipe',amongst Bengalis.Its is simple and can be cooked in quick time.

Serves-2-3

Ingredients:

1.Onions (peyaj)- 4 big, evenly chopped

2.Green chilli (kacha lanka) - 4 finely chopped

3.Cornflour- 2 tbsp

4.Bengal Gram Flour(Besan)- 3 tbsp

5.Baking Powder-1 pinch

6.Salt to taste.

7.Water-

8.Oil to deep fry(preferably mustard oil)

Preparation:

1.Take a bowl and add the cornflour and the gram flour.

2.Add the baking powder and mix well.

3.Take another bowl,add the the chopped onions,finely chopped green chillies.Add a sprinkle of water only to moisten the onions.

4.Add the flour mixture and salt.Mix them evenly.The mixture should be even and tight.

5. At first make small balls.

6.Flatten out by pressing them between your hands.

7.Heat oil a
shallow pan/kadai and fry the pakoras till they become golden brown.

8.Serve with tomato sauce or
green chutney.

Tips: Whenever frying any pakoras,controlling the heat is crucial for the pakoras to get evenly fried.The oil should be heated first and on releasing all the pakoras,lower down the flame(simmer) till the inside of the pakoras get cooked.Again increase the heat,till they become golden brown and crispier.